Meen Molee (Fish curry cooked in coconut)
Serves: 2 – 3
I’ve done a few Molee and this recipe is a wonderful, rustic and rather simple fish version.
It isn’t as complex or subtle as some I have done, though it is the simplicity factor that earns the write-up; and it tastes just awesome too.
Weekday, Saturday lunch, this is a great number.
3 garlic cloves
3 green chillies
5cm piece of ginger, peeled
3 tbsp sunflower oil
1 small onion, finely sliced
6 curry leaves
¼ tsp ground turmeric
¼ tsp salt
200ml coconut milk
160ml boiling water
500gm firm white fish, cut into 3cm pieces
2 medium tomatoes, coarsely chopped
Basmati rice and coriander to serve
- Place the garlic, chillies and ginger in a food processor and process until smooth.
- Heat the oil in a large frying pan to a medium-heat and fry the onion with the curry leaves for 4 minutes until softening. Stir in the garlic, chilli and ginger mixture together with the turmeric and salt. Fry for 2 minutes and then add half the coconut milk and the boiling water.
- Simmer for 2 minutes and add the fish; gently simmer for 5 – 6 minutes. Add half the tomato and remaining coconut milk and simmer for another 3 – 4 minutes.
- Garnish with the remaining tomato and serve on basmati rice with plenty of coriander.